Featured Article

Freezing Asparagus for the Winter!

May 09, 2019
You can pickle or can asparagus for the winter, but I am much much too lazy for such things.  I'll freeze asparagus as it takes next to no effort. It's...

Sue's Fiddlehead or Asparagus Pasta

May 09, 2019
You have to love our customers.  They love food and cooking as much as I do, and they SHARE their recipes!! Here is Sue's fiddlehead pasta Sue’s Fiddlehead Pasta 2...

Asparagus Chevre Toast...an easy party pleaser

May 09, 2019
Grill your local asparagus as per my "Asparagus on the BBQ" recipe. Take one sliced ciabatta loaf from our bakery. Brush one side of the ciabatta with grape seed oil. ...

Asparagus on the BBQ

May 09, 2019
The only way I will eat asparagus is on the BBQ.  We make this dish at least 3 times a week during asparagus season. Heat your grill to high, then...

Erin's pasta sauce with frozen tomatoes.

May 09, 2019
This is how I make up my pasta in the winter.  Its fresh taste brings a blast of summer memories back. An hour or two before supper get 6 tomatoes...

Summer Foodbox September 12/13

 

Featured recipes from this week's meal plan will be posted on www.cramptonsmarket.com/recipes. 

Here's What you can Expect in this weeks Foodbox...

Full Gourmet Shares to Receive a Minimum of 8 of the Following 10 Items:

Melon - Melon is grown from Green Acres Farm. Store on the counter for up to a few days then cut and store in a container in the fridge. The local melons are sweet and juicy with a thin enough skin you can cut around like an orange. Enjoy for breakfast, lunch or a snack. You could also make a fruit salad with mint and  feta cheese!

 

Peppers - Peppers are from Green Acres Farm. Keep them in the crisper for about a week. Peppers are my favourite vegetable to put in a salad or stir fry. They can also be stuffed, or sliced for fajitas, burritos or tacos. Try this One Pot Stuffed Pepper Casserole for an easy oven dinner idea.

 

Tomatoes - Tomatoes are from Wild Earth Farm. These field tomatoes can be stored on the counter or a cool dry place for up to 1 week. Chop up for pasta, soups, casseroles or sauces. Tomatoes can be frozen in a bag then taken out and dunked into cold water. They can also be blanched first and then frozen. These Grilled Garlic Tomatoes are great to go with any lunch or dinner. You could also place each one on a piece of baguette.

 

Spaghetti Squash - Squash is grown at Green Acres Farm. Store on the counter for several weeks. The hard shell of winter squash prevents it from going bad. When ready to cook, cut it in half lengthwise (microwave first for a few minutes if its too tough), then scoop out the seeds and roast it with olive oil on a pan cut side down for about 40-45 minutes at 375 degrees. Gently scrape out the squash with a fork and it will resemble spaghetti! Great low calorie and low fat replacement. Then you can mix in butter, salt and pepper or layer back in with chopped tomatoes, beans, peppers, whatever you like. Try this Baked Spaghetti Squash with Tomato-Meat Sauce for a filling meal. Replace canned tomatoes for fresh chopped tomato.

 

Beets - Beets are grown by Oak Valley Vegetables in Morden. Store in a sealed bag in the fridge to prevent from going soft, they will last about 1 week. Cut off the ends, peel, chop up and roast in the oven with olive oil, salt and pepper for about 25-30 minutes. These Roasted Beets & Sweets in Brown Butter Maple Glaze I think you could even get your kids to eat! After roasting beets, you can also blend them in a smoothie for a bright pink colour or puree into a hummus. You can also sneak beets into these Chocolate-beet Brownies for a more nutritious treat!

 

Carrots - Carrots come from Oak Valley Vegetables. Store in a sealed bag in the fridge for up to 3 weeks. The carrots can be shredded for muffins, cakes, oatmeal, fritters or salads! You can also slice them up to put in a container of water in the fridge for easing snacking access! Try the Minimalist Baker's recipe for Healthy Thai Carrot Soup that can be frozen for lunches and dinners down the road.

 

Baby Potatoes - These are grown at Oak Valley Vegetables. Store in a sealed bag in the fridge for up to 3 weeks. Fresher potatoes that have a high water content are best kept in the fridge. I like the baby potatoes boiled for about 10-15 minutes and then mix in butter, salt and pepper. Simplest way to cook them! They also go wonderfully with dill after boiling or in a potato salad. Smitten Kitchen has a recipe for Tzatziki Potato Salad that is a must try for potato lovers.

 

Celery - Celery is from Stefan at Blue Lagoon Organics. Store in the fridge in a sealed bag for up to 2 weeks before the celery starts to get limp. You can do the same thing with the carrots by slicing up the celery in a container of water for easy snacking! Chop up the celery for a tuna salad, chicken noodle soup or a homemade stuffing. I've also juiced it with apple and carrots for a nutritious breakfast drink. Food Network's Braised Celery recipe is a delicious tender way to cook the celery!

 

Eggplant - Eggplant is grown at Twin River Gardens by Nico. Store unwashed in the fridge. It can then be sliced and grilled or roasted. You can also broil the eggplant whole and make a Baba Gnoush which is a roasted eggplant dip! The texture is similar to a zucchini so if you chop up and roast it it will have a similar taste or you can slice thinly and roll up into lasagna rolls.

 

Cabbage - Cabbage is from Dennis at Oak Valley Vegetables. Store wrapped in plastic in the fridge for up to 3 weeks and peel off outer layers if they've wilted. You can chop up cabbage for a stir fry or a soup! Large pieces can also be used for cabbage rolls which can then be frozen! This Beef & Cabbage Stir Fry is a delicious and economical way to use the cabbage for any night of the week.

 

Full Shares to Receive a Minimum of 7 of the Following 8 Items:

Melon - Melon is grown from Green Acres Farm. Store on the counter for up to a few days then cut and store in a container in the fridge. The local melons are sweet and juicy with a thin enough skin you can cut around like an orange. Enjoy for breakfast, lunch or a snack. You could also make a fruit salad with mint and  feta cheese!

Peppers - Peppers are from Green Acres Farm. Keep them in the crisper for about a week. Peppers are my favourite vegetable to put in a salad or stir fry. They can also be stuffed, or sliced for fajitas, burritos or tacos. Try this One Pot Stuffed Pepper Casserole for an easy oven dinner idea.

Tomatoes - Tomatoes are from Wild Earth Farm. These field tomatoes can be stored on the counter or a cool dry place for up to 1 week. Chop up for pasta, soups, casseroles or sauces. Tomatoes can be frozen in a bag then taken out and dunked into cold water. They can also be blanched first and then frozen. These Grilled Garlic Tomatoes are great to go with any lunch or dinner. You could also place each one on a piece of baguette.

Spaghetti Squash - Squash is grown at Green Acres Farm. Store on the counter for several weeks. The hard shell of winter squash prevents it from going bad. When ready to cook, cut it in half lengthwise (microwave first for a few minutes if its too tough), then scoop out the seeds and roast it with olive oil on a pan cut side down for about 40-45 minutes at 375 degrees. Gently scrape out the squash with a fork and it will resemble spaghetti! Great low calorie and low fat replacement. Then you can mix in butter, salt and pepper or layer back in with chopped tomatoes, beans, peppers, whatever you like. Try this Baked Spaghetti Squash with Tomato-Meat Sauce for a filling meal. Replace canned tomatoes for fresh chopped tomato.

Beets - Beets are grown by Oak Valley Vegetables in Morden. Store in a sealed bag in the fridge to prevent from going soft, they will last about 1 week. Cut off the ends, peel, chop up and roast in the oven with olive oil, salt and pepper for about 25-30 minutes. These Roasted Beets & Sweets in Brown Butter Maple Glaze I think you could even get your kids to eat! After roasting beets, you can also blend them in a smoothie for a bright pink colour or puree into a hummus. You can also sneak beets into these Chocolate-beet Brownies for a more nutritious treat!

Carrots - Carrots come from Oak Valley Vegetables. Store in a sealed bag in the fridge for up to 3 weeks. The carrots can be shredded for muffins, cakes, oatmeal, fritters or salads! You can also slice them up to put in a container of water in the fridge for easing snacking access! Try the Minimalist Baker's recipe for Healthy Thai Carrot Soup that can be frozen for lunches and dinners down the road.

Baby Potatoes - These are grown at Oak Valley Vegetables. Store in a sealed bag in the fridge for up to 3 weeks. Fresher potatoes that have a high water content are best kept in the fridge. I like the baby potatoes boiled for about 10-15 minutes and then mix in butter, salt and pepper. Simplest way to cook them! They also go wonderfully with dill after boiling or in a potato salad. Smitten Kitchen has a recipe for Tzatziki Potato Salad that is a must try for potato lovers.

Celery - Celery is from Stefan at Blue Lagoon Organics. Store in the fridge in a sealed bag for up to 2 weeks before the celery starts to get limp. You can do the same thing with the carrots by slicing up the celery in a container of water for easy snacking! Chop up the celery for a tuna salad, chicken noodle soup or a homemade stuffing. I've also juiced it with apple and carrots for a nutritious breakfast drink. Food Network's Braised Celery recipe is a delicious tender way to cook the celery!

 

Half Gourmet Shares to Receive a Minimum of 8 of the Following 9 Items:

Melon - Melon is grown from Green Acres Farm. Store on the counter for up to a few days then cut and store in a container in the fridge. The local melons are sweet and juicy with a thin enough skin you can cut around like an orange. Enjoy for breakfast, lunch or a snack. You could also make a fruit salad with mint and  feta cheese!

Peppers - Peppers are from Green Acres Farm. Keep them in the crisper for about a week. Peppers are my favourite vegetable to put in a salad or stir fry. They can also be stuffed, or sliced for fajitas, burritos or tacos. Try this One Pot Stuffed Pepper Casserole for an easy oven dinner idea.

Tomatoes - Tomatoes are from Wild Earth Farm. These field tomatoes can be stored on the counter or a cool dry place for up to 1 week. Chop up for pasta, soups, casseroles or sauces. Tomatoes can be frozen in a bag then taken out and dunked into cold water. They can also be blanched first and then frozen. These Grilled Garlic Tomatoes are great to go with any lunch or dinner. You could also place each one on a piece of baguette.

Spaghetti Squash - Squash is grown at Green Acres Farm. Store on the counter for several weeks. The hard shell of winter squash prevents it from going bad. When ready to cook, cut it in half lengthwise (microwave first for a few minutes if its too tough), then scoop out the seeds and roast it with olive oil on a pan cut side down for about 40-45 minutes at 375 degrees. Gently scrape out the squash with a fork and it will resemble spaghetti! Great low calorie and low fat replacement. Then you can mix in butter, salt and pepper or layer back in with chopped tomatoes, beans, peppers, whatever you like. Try this Baked Spaghetti Squash with Tomato-Meat Sauce for a filling meal. Replace canned tomatoes for fresh chopped tomato.

Beets - Beets are grown by Oak Valley Vegetables in Morden. Store in a sealed bag in the fridge to prevent from going soft, they will last about 1 week. Cut off the ends, peel, chop up and roast in the oven with olive oil, salt and pepper for about 25-30 minutes. These Roasted Beets & Sweets in Brown Butter Maple Glaze I think you could even get your kids to eat! After roasting beets, you can also blend them in a smoothie for a bright pink colour or puree into a hummus. You can also sneak beets into these Chocolate-beet Brownies for a more nutritious treat!

Carrots - Carrots come from Oak Valley Vegetables. Store in a sealed bag in the fridge for up to 3 weeks. The carrots can be shredded for muffins, cakes, oatmeal, fritters or salads! You can also slice them up to put in a container of water in the fridge for easing snacking access! Try the Minimalist Baker's recipe for Healthy Thai Carrot Soup that can be frozen for lunches and dinners down the road.

Baby Potatoes - These are grown at Oak Valley Vegetables. Store in a sealed bag in the fridge for up to 3 weeks. Fresher potatoes that have a high water content are best kept in the fridge. I like the baby potatoes boiled for about 10-15 minutes and then mix in butter, salt and pepper. Simplest way to cook them! They also go wonderfully with dill after boiling or in a potato salad. Smitten Kitchen has a recipe for Tzatziki Potato Salad that is a must try for potato lovers.

Celery - Celery is from Stefan at Blue Lagoon Organics. Store in the fridge in a sealed bag for up to 2 weeks before the celery starts to get limp. You can do the same thing with the carrots by slicing up the celery in a container of water for easy snacking! Chop up the celery for a tuna salad, chicken noodle soup or a homemade stuffing. I've also juiced it with apple and carrots for a nutritious breakfast drink. Food Network's Braised Celery recipe is a delicious tender way to cook the celery!

Eggplant - Eggplant is grown at Twin River Gardens by Nico. Store unwashed in the fridge. It can then be sliced and grilled or roasted. You can also broil the eggplant whole and make a Baba Gnoush which is a roasted eggplant dip! The texture is similar to a zucchini so if you chop up and roast it it will have a similar taste or you can slice thinly and roll up into lasagna rolls.

 

Half Shares to Receive a Minimum of 5 of the Following 6 Items:

Peppers - Peppers are from Green Acres Farm. Keep them in the crisper for about a week. Peppers are my favourite vegetable to put in a salad or stir fry. They can also be stuffed, or sliced for fajitas, burritos or tacos. Try this One Pot Stuffed Pepper Casserole for an easy oven dinner idea.

Tomatoes - Tomatoes are from Wild Earth Farm. These field tomatoes can be stored on the counter or a cool dry place for up to 1 week. Chop up for pasta, soups, casseroles or sauces. Tomatoes can be frozen in a bag then taken out and dunked into cold water. They can also be blanched first and then frozen. These Grilled Garlic Tomatoes are great to go with any lunch or dinner. You could also place each one on a piece of baguette.

Spaghetti Squash - Squash is grown at Green Acres Farm. Store on the counter for several weeks. The hard shell of winter squash prevents it from going bad. When ready to cook, cut it in half lengthwise (microwave first for a few minutes if its too tough), then scoop out the seeds and roast it with olive oil on a pan cut side down for about 40-45 minutes at 375 degrees. Gently scrape out the squash with a fork and it will resemble spaghetti! Great low calorie and low fat replacement. Then you can mix in butter, salt and pepper or layer back in with chopped tomatoes, beans, peppers, whatever you like. Try this Baked Spaghetti Squash with Tomato-Meat Sauce for a filling meal. Replace canned tomatoes for fresh chopped tomato.

Beets - Beets are grown by Oak Valley Vegetables in Morden. Store in a sealed bag in the fridge to prevent from going soft, they will last about 1 week. Cut off the ends, peel, chop up and roast in the oven with olive oil, salt and pepper for about 25-30 minutes. These Roasted Beets & Sweets in Brown Butter Maple Glaze I think you could even get your kids to eat! After roasting beets, you can also blend them in a smoothie for a bright pink colour or puree into a hummus. You can also sneak beets into these Chocolate-beet Brownies for a more nutritious treat!

Carrots - Carrots come from Oak Valley Vegetables. Store in a sealed bag in the fridge for up to 3 weeks. The carrots can be shredded for muffins, cakes, oatmeal, fritters or salads! You can also slice them up to put in a container of water in the fridge for easing snacking access! Try the Minimalist Baker's recipe for Healthy Thai Carrot Soup that can be frozen for lunches and dinners down the road.

Baby Potatoes - These are grown at Oak Valley Vegetables. Store in a sealed bag in the fridge for up to 3 weeks. Fresher potatoes that have a high water content are best kept in the fridge. I like the baby potatoes boiled for about 10-15 minutes and then mix in butter, salt and pepper. Simplest way to cook them! They also go wonderfully with dill after boiling or in a potato salad. Smitten Kitchen has a recipe for Tzatziki Potato Salad that is a must try for potato lovers.